1. Preheat oven to 190°C (170°C fan) and use butter to grease two 1/3-cup-capacity ramekins. Preheat a cooktop chargriller.

2. Combine crème fraÎche, smoked salmon and nutmeg in a bowl and stir lightly with a fork. Season with salt and pepper. Spoon into ramekins and break 1 egg on top of each. Place ramekins on a baking sheet and bake for 10-13 minutes, or until egg whites have set and yolks are still runny.

3. Toss asparagus with oil and grill for 4-5 minutes, or until bright green and slightly charred. Serve ramekins on plates, with asparagus and toast.